Crustacean Bait with Selectable Longevity

ABSTRACT

A bait cake for a crustacean trap, the bait cake comprising a mixture of animal collagen, water, gelatin, gelling agents, fish meal, and fish oil, molded and cured into a cylindrical cake; a method of preparation of a bait cake which preserves the attractiveness of the bait cake to crustaceans, and a method of attracting crustaceans to a trap using the bait cake of the invention.

FIELD OF THE INVENTION

The present invention relates to fishing. In particular, the presentinvention relates to baits for crustacean fishing.

BACKGROUND OF THE INVENTION

Historically, raw or frozen fish of various species has been thepreferred bait for lobster and crab fishing. Such raw or frozen fishbait is expensive and makes inefficient use of raw materials. Inaddition, such prior art baits have a detrimental impact on the land andmarine environments. To obtain such prior art bait, the fish once caughtmust be frozen to preserve the bait characteristics. This freezingprocess requires large amounts of fuel and electrical power. The frozenfish requires cold storage, transport by refrigerated trucks, andfreezers on board the boats, all of which consume more fuel. Inevitably,there will be spoilage of the frozen bait, as the raw fish is easilycontaminated.

Another negative aspect of using raw fish as bait is the resultingdepletion of fish stocks used for bait. In the absence of raw fish bait,some are contemplating the use of chemical products as bait. The presentinvention is intended to provide a natural source of bait which avoidsthe use of artificial alternatives and preserves the environment.

One alternate to raw fish bait has been pellet bait produced from fishbyproducts. Although pellet bait is 100% natural and has demonstratedsuccessful use in the prawn fisheries, the pellet form has not beenconsistently successful for lobster and crab fisheries when used in thedeep colder water areas such as those found on the Atlantic and Pacificcoasts of Canada and the United States of America. This likely is due tothe way the pellets are manufactured, as well as the binding propertiesof a pellet. The pellets are made under high heat and high pressure,which essentially cooks the product, resulting in a less desirableattractant value for lobster and crab when used in these lowertemperature waters.

In contrast, the bait product of the present invention uses naturalingredients and the manufacturing process does not involve high heat orhigh pressures, thereby retaining maximum attractant properties in thebait with the highest concentration of fish content possible.

SUMMARY OF THE INVENTION

There is provided a method of preparing a crustacean bait cake,comprising the steps of: in a first container, stirring between 100 gand 750 g of animal collagen granules into 237 ml of water at or belowroom temperature, and letting the mixture sit until the granules haveabsorbed all of the water; heating the gelatinous collagen granules at atemperature of between 43 and 60 degrees Celsius until the granules arefully dissolved into a collagen paste; in a second container, rapidlystirring between 5.7 g and 227 g of gelatin into between 60 ml and 600ml water having a temperature of between 18 and 22 degrees Celsius untilthe gelatin has absorbed all of the water; mixing the gelatin with thecollagen paste to form a collagen gelatin mixture; in a third container,completely kneading between 118 ml and 591 ml of fish oil into between284 g and 1.14 kg of fish meal to form a fish paste; mixing the collagengelatin mixture with the fish paste to produce a fish bait mixture;moulding the fish bait mixture into desired shapes and cooling for atleast 30 minutes to form fish bait cakes; and curing the fish bait cakesfor between 2.5 and 16 hours at or below 22 degrees Celsius.

0.15 g and 15 g of a food preservative selected from the group of foodpreservatives comprising sodium benzoate and potassium sorbate may bedissolved in the water.

The heating temperature in step (b) may be maintained at 55 degreesCelsius. The water in step (c) may be heated to at least 27 degreesCelsius, or to at least 43 degrees Celsius.

30 mL of aqueous solution containing between 2.8 g and 33 g of a gellingagent selected from the group of gelling agents comprising carrageenanand a carrageenan/dextrose blend may be added to the collagen gelatinmixture.

The amount of animal collagen may be 129 g, and may have a Bloomstrength of between 100 g and 750 g.

The amount of fish meal may be 737 g, and the amount of fish oil may be266 ml.

The amount of gelatin may be 39.7 g. The amount of water added to thegelatin may be 73.9 ml.

The bait may be shaped into a cake shape having a circumference of 3inches and a height of between 1.5 inches and 3 inches.

The amount of food preservative may be between 1 g and 2 g. The amountof gelling agent may be 14 g.

There is also provided a bait product produced by the foregoing method.There is provided a method of attracting crustaceans to a trapcomprising the steps of placing the product produced by the foregoingmethod in a crustacean trap and setting the trap in water suitable fortrapping crustaceans.

There is further provided a bait cake for a crustacean trap, the baitcake comprising a mixture of animal collagen, water, gelatin, fish meal,and fish oil, dried into a cylindrical cake. The bait cake may be of asize and shape selected to determine the durability of the bait cakeduring marine crustacean trapping.

BRIEF DESCRIPTION OF THE DRAWING

A detailed description of the preferred embodiments is provided below byway of example only and with reference to the following drawing, inwhich FIG. 1 is a schematic of a preferred embodiment of the method ofpreparing a crustacean bait cake of the present invention.

In the drawing, one embodiment of the invention is illustrated by way ofexample. It is to be expressly understood that the description anddrawing are only for the purpose of illustration and as an aid tounderstanding, and are not intended as a definition of the limits of theinvention.

DETAILED DESCRIPTION OF THE INVENTION

There is provided a bait product for commercial and recreational lobsterand crab fishing. The bait may be pressed into moulds of various shapes,including pucks or cylinders, and referred to herein as “cakes”. Thecakes may be placed into bait jars or mesh bait bags which may then beplaced into the fishing traps. Each cake is comprised of a blend of fishmeal and fish oil which is held together with natural animal sourcecollagen and gelatins. The bait cakes are designed to break down over adesired number of days while consistently releasing an attractant todraw lobsters and crab to the bait, which is designed to mimic theattractant value of raw baits currently in use in the industry.

The fish meal and fish oil are obtained by rendering raw fish to producesource ingredients which are completely natural. As such, the bait cakesproduced from these materials retain the attractant value of fresh orfrozen raw fish bait with the added benefit of providing an even greaterattractant value due to the high concentration of these renderedmaterials.

The collagen and gelatins used for binding also are completely naturaland are safe for the environment. The carrageenan is derived fromseaweed and the dextrose is a sugar base which allows the carrageenan tobe workable. This provides a binding characteristic that allows aprolonged natural breakdown of the cake and aids in allowing the gelatinto break apart at a more consistent level allowing the attractant of thecake to perform properly.

Food grade additives such as sodium benzoate or potassium sorbate may beadded to control bacterial growth and for mold prevention in order toincrease shelf life of the bait cakes. The bait cakes of the presentinvention provide a high quality attractant bait without causing harm tothe environment.

According to the preferred embodiment of the invention, as depicted inFIG. 1, the bait cakes may be manufactured according to the followingprocedural steps:

Step 1: Stir 129 g of animal collagen granules into 237 ml of water ator below room temperature, and let the mixture sit for at least 20minutes until the granules are gelatinous to the touch and have absorbedall of the water.

Step 2: Heat the gelatinous collagen granules slowly at a temperaturerange of 43 to no more than 60 degrees Celsius to fully dissolve thegranules to form a collagen paste with the consistency of liquid honey.Preferably, a lid may be placed on the container when heating to avoidevaporation. This will prevent a decrease in viscosity which would makethe liquid thicker and less workable for the final mixing of materials.

Preferably, the heating will be carried out at a temperature of between43 and 60 degrees Celsius, and ideally, the heating temperature for thisstep will be 55 degrees Celsius. Heating may be accomplished by heatingwater in a pot and monitoring the water temperature, then placing thegelatinous collagen granules in a glass jar which is placed over theheated water of the pot in a manner which ensures the collagen paste iscompletely dissolved. Temperature monitoring may also be achieved with athermometer. In machine production, the temperature of the container maybe precisely set to the desired temperatures.

Step 3: In a preferred embodiment, in a separate container dissolve 39.7g gelatin in 73.9 ml water at room temperature of between 18 and 22degrees Celsius by adding the gelatin to the water while rapidlystirring then allowing the mixture to sit for approximately 5 minutesuntil the gelatin has absorbed all of the water, known as blooming. Inan alternate embodiment, the water may be heated to at least 43 degreesCelsius. In another alternate embodiment, cooler water at a temperatureas low as 27 degrees Celsius may be used, but increased stirring may benecessary to avoid congealing.

Step 4. Thoroughly mix the dissolved gelatin from Step 3 into thecollagen paste of step 2 to form a collagen gelatin mixture. Thecollagen paste may instead be added to the dissolved gelatin.

Step 5: In a separate container, knead together 737 g of fish meal with266 ml of fish oil until the fish oil is completely absorbed into thefish meal to form a fish paste having no visibly dry portions.

Step 6: Add the collagen gelatin mixture of step 4 to the fish paste ofStep 5 and mix thoroughly to produce a fish bait mixture. Alternatively,the fish paste may be added to the collagen gelatin mixture.

Step 7: Press the fish bait mixture of Step 6 into moulds of desiredshape and allow to cool for at least 30 minutes and preferably at least45 minutes until outer surface is set. Remove partially set fish cakesfrom moulds, place on vented racking with sufficient bottom venting tocure, allowing air to reach the bottom surface of the cakes, and let sitfor at least 2.5 hours at or preferably below room temperature untilset. Cakes should not be permitted to dry more than 16 hours to avoidexcessive drying. During curing, air may be circulated past the curingcakes to increase the rate of curing. An increase in the rate of curingincreases the degree to which the attractant fish oils are sealed intothe cakes.

In an alternate embodiment of the present invention having an extendedshelf life, in Step 1, prior to adding the water to the collagengranules, 1 to 2 grams of sodium benzoate or potassium sorbate may bedissolved in the water at or below room temperature.

In a further embodiment of the present invention, 14 g of carrageenan ora carrageenan/dextrose blend dissolved in 30 ml water at roomtemperature or below may be added to the collagen gelatin mixture ofstep 4 prior to mixing with the fish paste.

In alternate embodiments of the present invention, different amounts ofvarious ingredients may be used. The amount of collagen may range from100 g to 750 g. The amount of sodium benzoate may range from 0.5 g to 15g. The amount of fish meal may range from 284 g to 1.14 kg. The volumeof fish oil may range from 118 ml to 591 ml.

The amount of carrageenan or carrageenan/dextrose blend may range from2.8 g to 33 g. The amount of gelatin may range from 5.7 g to 227 g. Thevolume of water may range from 60 ml to 600 ml. In a preferredembodiment, the collagen granules will have Bloom strength of between100 g and 750 g.

The ingredient amounts described herein are sufficient to produceapproximately 8 small cakes that fish for 1-7 days, or 6 medium cakesthat fish for 1-10 days, or 4 large cakes that fish for 1-14 days.Ingredients may be altered proportionately to produce larger or smallerbatches.

The dimensions of the fish cake may be selected to determine the usefuldurability or longevity measured in ‘fishing days’. The longevity of thebait cakes was determined using sea trials in which bait cakes ofdiffering sizes were placed in crustacean traps underwater in fishingareas. Traps were checked regularly to determine the degree ofdegradation of the bait cakes over a period of 14 days. “Fishing days”are a measure of bait longevity. For example, a bait cake having a 5‘fishing day’ longevity will maintain its integrity and releaseattractant for 5 days under water in fishing conditions.

Experimental results show that a small cake having a 3 inchcircumference and 1.5 inch height will provide 1-7 fishing days.Experimental results show that in a preferred embodiment in which thebait cake is used in a bait jar, this small puck will provide 5-7fishing days. A medium cake having a 3 inch circumference and 2 inchheight will provide 1-10 fishing days. In a preferred embodiment inwhich the bait cake is used in a bait jar, this medium cake will provide5-10 fishing days. A large cake having a 3 inch circumference and 3 inchheight will provide 1-14 fishing days. In a preferred embodiment inwhich the bait cake is used in a one liter bait jar, this large cakewill provide 10-14 fishing days. Other dimensions are also possible, andbait cake duration will vary depending on environmental factors such asfishing depth, water temperature, current strength, quantity of sealice, and others.

The method of production of the fishing bait cakes of the presentinvention preserves the attractant value of the fish oil, increasing thelongevity of the bait bakes during fishing.

The bait product of the present invention provides several advantagesover the prior art. It is sourced from 100% natural ingredients. It isnot polluting to the environment.

No freezers or refrigerators are required for storage or transport ofthe bait, reducing energy use. The bait cakes have a longer shelf lifethan prior art natural bait products, reducing spoilage and waste. Thebait cakes of the present invention are very easy to handle and use,reducing fishing costs.

The bait cakes have low water content, reducing their weight. The baitcakes provide consistent concentrated attractant properties over theirperiod of use, thereby preventing unnecessary risks involved inre-baiting during bad weather. Prolonged consistent fishability of thebaits of the present invention may permit catch removal without therequirement for rebaiting, as well as delayed trap checking whennecessary.

From the foregoing, it will be seen that this invention is one welladapted to attain all of the ends and objectives herein set forth,together with other advantages which are obvious and which are inherentto the apparatus. It will be understood that certain features andsub-combinations are of utility and may be employed with reference toother features and sub-combinations. This is contemplated by and iswithin the scope of the claims. As many possible embodiments may be madeof the invention without departing from the scope of the claims. It isto be understood that all matter herein set forth or shown in theaccompanying drawings is to be interpreted as illustrative and not in alimiting sense. It will be appreciated by those skilled in the art thatother variations of the preferred embodiment may also be practisedwithout departing from the scope of the invention.

1. A method of preparing a crustacean bait cake, comprising the stepsof: a. in a first container, stirring between 100 g and 750 g of animalcollagen granules into between 60 ml and 600 ml water at or below roomtemperature, and letting the mixture sit until the granules haveabsorbed all of the water; b. heating the gelatinous collagen granulesat a temperature of between 43 and 60 degrees Celsius until the granulesare fully dissolved into a collagen paste; c. in a second container,rapidly stirring between 5.7 g and 227 g of gelatin into between 60 mland 600 ml water having a temperature of between 18 and 22 degreesCelsius until the gelatin has absorbed all of the water; d. fullydissolving the gelatin into the collagen paste to form a collagengelatin mixture; e. in a third container, completely kneading between118 ml and 591 ml of fish oil into between 284 g and 1.14 kg of fishmeal to form a fish paste; f. mixing the collagen gelatin mixture withthe fish paste to produce a fish bait mixture; g. moulding the fish baitmixture into desired shapes and cooling for at least 30 minutes to formfish bait cakes; and h. curing the fish bait cakes for between 2.5 and16 hours at or below 22 degrees Celsius.
 2. The method of claim 1,further comprising the additional step prior to step (a), of dissolvingin the water between 0.15 g and 15 g of a food preservative selectedfrom the group of food preservatives comprising sodium benzoate andpotassium sorbate.
 3. The method of claim 1, wherein the heatingtemperature in step (b) is maintained at 55 degrees Celsius.
 4. Themethod of claim 1, wherein the water in step (c) is heated to at least27 degrees Celsius.
 5. The method of claim 1, wherein prior to step (e),30 mL of aqueous solution containing between 2.8 g and 33 g of a gellingagent selected from the group of gelling agents comprising carrageenanand a carrageenan/dextrose blend is added to the collagen gelatinmixture.
 6. The method of claim 1, wherein 129 g of animal collagen isstirred into 237 ml of water.
 7. The method of claim 1, wherein theanimal collagen granules have a Bloom strength of between 100 g and 750g.
 8. The method of claim 1, wherein the amount of fish meal is 737 gand the amount of fish oil is 266 ml.
 9. The method of claim 1, whereinthe amount of gelatin in step (c) is 39.7 g and the amount of water instep (c) is 73.9 ml.
 10. The method of claim 1, wherein the moulding instep (g) is performed in a container warmed to between 20 and 60 degreesCelsius.
 11. The method of claim 1, wherein the desired shape is a cakeshape having a circumference of 3 inches and a height of 1.5 inches fora small cake, 2 inches for a medium cake, or 3 inches for a large cake.12. The method of claim 2, wherein the amount of food preservative isbetween 1 g and 2 g.
 13. The method of claim 5, wherein the amount ofgelling agent is 14 g.
 14. A method of preparing a crustacean bait cake,comprising the steps of: a. in a first container, stirring 129 g ofanimal collagen granules into 237 ml of water at or below roomtemperature, and letting the mixture sit until the granules haveabsorbed all of the water; b. heating the gelatinous collagen granulesat a temperature of 55 degrees Celsius until the granules are fullydissolved into a collagen paste; c. in a second container, rapidlystirring between 39.7 g of gelatin into between 73.9 ml water having atemperature of between 18 and 22 degrees Celsius until the gelatin hasabsorbed all of the water; d. fully dissolving the gelatin into thecollagen paste to form a collagen gelatin mixture; e. in a thirdcontainer, completely kneading 266 ml of fish oil into 737 g of fishmeal to form a fish paste; f. mixing the collagen gelatin mixture withthe fish paste to produce a fish bait mixture; g. moulding the fish baitmixture into desired shapes and sizes and cooling for at least 30minutes to form fish bait cakes; and h. curing the fish bait cakes forbetween 2.5 and 16 hours at or below 22 degrees Celsius.
 15. A bait cakeproduct produced by the method of claim
 1. 16. A method of attractingcrustaceans to a trap comprising the steps of placing the product ofclaim 15 in the trap and setting the trap in water suitable for trappingcrustaceans.
 17. A bait cake for a crustacean trap, the bait cakecomprising a mixture of animal collagen, water, gelatin, gelling agents,fish meal, and fish oil, cured into a cylindrical cake.
 18. The baitcake product of claim 14, wherein the cake is a small cake having alongevity of between 5 and 7 fishing days.
 19. The bait cake product ofclaim 14, wherein the cake is a medium cake having a longevity ofbetween 5 and 10 fishing days.
 20. The bait cake product of claim 14,wherein the cake is a large cake having a longevity of between 10 and 14fishing days.